Gluten & Dairy Free Strawberries & Cream Victoria Sandwich

serves / makes 8
25 prep time
25 mins cooking time


This cake is the perfect afternoon tea treat. The sponge is light and moist and the sweet creamy buttercream perfectly compliments the fresh strawberries, you would never now it is gluten and dairy free.




For the sponge:

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 225g gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 4 tablespoon dairy free milk

For the buttercream:

  • 125g dairy free butter
  • 250g icing sugar

To fill the sponge:

  • 2 tablespoons strawberry jam
  • 150g strawberries, sliced


  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, xanthan gum, baking powder and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 25 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. To make the buttercream beat the butter and icing sugar together until light and fluffy
  12. Use the butter cream, jam and strawberries to sandwich the two cakes together

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